Pork Tenderloin With Agrodolce Cherries
This Pork Tenderloin with Agrodolce Cherries is a wonderful mix of tender, juicy pork paired with a sweet and tangy cherry sauce. The agrodolce sauce, with its balance of vinegar…
By Ava
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Reading time: 6 min
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This Pork Tenderloin with Agrodolce Cherries is a wonderful mix of tender, juicy pork paired with a sweet and tangy cherry sauce. The agrodolce sauce, with its balance of vinegar and sweetness, brings out the best in the pork, creating a dish that feels both fresh and comforting. The cherries add a beautiful splash of color and a burst of flavor that really makes this meal special.
I love making this dish when I want something a little different but still easy enough for a weeknight dinner. The cherry sauce is simple to prepare, and cooking the pork tenderloin just right means it stays juicy and tender. I usually like to get the sauce started while the pork is roasting so the flavors can meld perfectly by the time everything is ready.
One of my favorite ways to serve this is alongside some creamy mashed potatoes or roasted veggies that can soak up the delicious sauce. The combination of sweet cherries with the savory pork always delights everyone at the table, making it a meal I’m happy to share again and again. It’s one of those dishes that feels a little fancy but is really friendly and easy to love.
Key Ingredients & Substitutions
Pork Tenderloin: The star of this dish, pork tenderloin is lean and tender. If you want, you can also use pork loin, but cook it a bit longer. Make sure not to overcook to keep it juicy.
Cherries: Fresh or frozen cherries work well. If cherries aren’t available, try frozen cranberries or pitted grapes for a fruity tang. Just adjust the cooking time for softness.
Balsamic Vinegar: This gives the sauce its tangy character. You can swap it with red wine vinegar or apple cider vinegar for a slightly different flavor profile.
Honey: Adds sweetness and balances the vinegar. Maple syrup or brown sugar work as great alternatives. Just use a bit less sugar if substituting.
Rosemary: Fresh rosemary adds a lovely piney aroma. If you only have dried rosemary, use about one-third the amount, as it’s more concentrated.
How Do You Get the Pork Tenderloin Juicy and Perfectly Cooked?
Cooking pork tenderloin can be tricky because it’s lean and can dry out. Here’s how to keep it juicy:
- Pat the pork dry and season well for good flavor and a nice crust.
- Sear the pork over medium-high heat in some oil to brown all sides. This locks in juices and adds flavor.
- Finish cooking in the oven, and use a meat thermometer. Remove the pork at 145°F (63°C) for safe, juicy results.
- Rest the meat for 5 minutes before slicing. This helps juices redistribute, making the pork tender and moist.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the pork and finishing it in the oven without extra dishes.
- Meat thermometer – helps you cook the pork tenderloin to the perfect juicy temperature every time.
- Small saucepan – for gently cooking the cherry agrodolce sauce without burning.
- Sharp knife – to slice the tenderloin cleanly into medallions for a nice presentation.
Flavor Variations & Add-Ins
- Swap cherries for dried cranberries soaked in warm water; they add a chewy texture and tart flavor.
- Add a splash of orange juice to the sauce for a bright, citrusy twist.
- Mix in chopped fresh thyme or sage with the rosemary to deepen the herbal flavor.
- Top the pork with toasted walnuts or pecans for crunch and a nutty contrast.
Pork Tenderloin With Agrodolce Cherries
Ingredients You’ll Need:
- 1.5 lbs pork tenderloin
- 1 cup fresh or frozen cherries, pitted and halved
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish)
- Salt and black pepper to taste
- 1/4 cup chicken broth or water (optional)
- Green beans or desired vegetable, for serving (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, plus an additional 5 minutes to let the pork rest. In total, plan for around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Preheat your oven to 400°F (200°C). Season the pork generously with salt, pepper, and half of the chopped rosemary.
2. Sear the Pork:
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the pork on all sides, about 3 minutes per side, to lock in flavor and juices.
3. Roast the Pork:
Transfer the skillet to the oven and roast the pork until cooked through (internal temperature of 145°F or 63°C), about 15-20 minutes depending on thickness.
4. Make the Agrodolce Cherry Sauce:
While the pork roasts, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in cherries, balsamic vinegar, honey, red pepper flakes (if using), and the remaining rosemary. Simmer gently, stirring occasionally, until cherries soften and the sauce thickens (8-10 minutes). If the sauce becomes too thick, add a splash of chicken broth or water.
5. Rest and Slice the Pork:
Remove the pork from the oven and let it rest for 5 minutes to keep it juicy. Then slice into medallions.
6. Serve:
Arrange the pork slices on a plate, spoon the agrodolce cherry sauce over, and garnish with fresh rosemary. Serve alongside green beans or your favorite vegetable.
Can I Use Frozen Cherries for the Agrodolce Sauce?
Yes, frozen cherries work perfectly. Just thaw them slightly before cooking or add them straight to the pan—just allow a little extra simmering time to soften.
How Should I Store Leftovers?
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Substitute Other Meats for Pork Tenderloin?
Absolutely! Chicken breasts or thighs work well, but adjust cooking times accordingly to ensure they’re cooked through without drying out.
Is There a Good Way to Thicken the Cherry Sauce?
If your sauce is too thin, simmer it a bit longer to reduce. Alternatively, whisk in a small slurry of cornstarch and water to thicken quickly.